Recipe By Gayle Marie Larson
Published Jun 27th
Macaroons III
Prep 15m Cook 12m Additional 23m Ready In 50m
Servings 5 dozen Calories 51.2

Simple soft, chewy recipe. You can add a lot of things or… nothing at all. I have never tried them chocolate covered but I am sure this recipe, after cooled, could be dipped in chocolate as well!

Recipe Ingredients

  • 1 (14 ounce) package flaked coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a medium bowl, mix together the coconut, sweetened condensed milk, and vanilla until well blended. Drop by teaspoonfuls, one inch apart, onto the prepared cookie sheets.
  3. 3 Bake for 10 to 12 minutes in the preheated oven, or until edges are slightly browned. Using a moistened spatula, remove at once from baking sheets. Cool on cooling racks until firm. Store in a covered container at room temperature.

Nutrition Facts

  • Calories 51.2
  • Carbohydrate 7 g
  • Cholesterol 2.2 mg
  • Fat 2.4 g
  • Fiber 0.6 g
  • Protein 0.7 g
  • Saturated Fat 2.1 g
  • Sodium 26.9 mg
  • Sugar 6 g


  1. this recipe should me made on parchment paper. no clean up and the macaroons slide right off.
  2. This has always been a favorite recipe of mine to use every year at Christmas. Over the years of making them I have learned a few things. One thing I recommend is use parchment paper or a silicone mat. I remember these were sticky and a little hard to take off the cookie sheet in - Read more ...
  3. I was going to add this recipe myself seeing as I made it last night but I found it already on here instead! I used 8 cups of unsweetened coconut 1 small can of sweetened condensed milk and two teaspoons of vanilla extract. I had to use my electric mixer to mix everything really well. - Read more ...
  4. We cracked the code -- UNSWEETENED coconut is the key! Our first attempt involved sweetened coconut which resulted in a delightful macaroon soup. We realize the recipe doesn't call for sweetened coconut but when you hit the baking aisle of the grocery store that tends to be the first (and often only!) type you see. - Read more ...
  5. I wasn't at all happy with this recipe. It was no more than a sweet ball of coconut. Also very hard to remove from the pan to a cooling rack without falling apart. Cookie is very light and airy. The edges brown up nice but tops stayed very white.
  6. I changed this receipe just a bit.. I added 2/3 cup of flour (stops the spreading) and altered the extract amount to 1 tsp of Almond extract + 1 1/2 tsp of Vanilla extract. I baked them for 12 minutes at 350F on a non-stick airbake cookie sheet that I sprayed with non-stick cooking spray. - Read more ...
  7. I made these for a fast cookie for my children (and because I LOVE coconut). They are a snap to make though they are quite sticky. If not careful they will fall apart when removing from the baking sheets. I think they are better when aged a day or two in an airtight container.
  8. These were super easy to make and came out perfect the first time. The flavor was outstanding. I didn't have any problems with running or anything will be making time and time again.
  9. These are perfect. They are delicious and simple; moist and chewy. I added almond extract instead of vanilla. Just be VERY careful when removing them from the cookie sheet. DON'T USE YOUR FINGER TO GET IT OFF OF THE SPATULA!!! Remember the warnings about hot caramel??? Well hot sweetened condensed milk is just as sticky!